Mooncake making: Mid-Autumn Festival
On Sunday, I spent a fun couple of hours at Penny’s house with Anh, Celeste and Anna, making mooncakes. Mooncakes are Chinese pastries that are normally eaten during the Mid-Autumn Moon Festival. They’re very sweet, and high in calories, plus they’re relatively expensive per cake (I think a box of four here, depending on the quality, sells for ~$20-$25. But you’re not supposed to eat a whole one by yourself at one go – I wouldn’t eat more than 1/4 at a time.)
The Mid-Autumn Festival is held on the 15th day of the eighth month in the Chinese calendar, and it’s meant to be when the moon is at its maximum brightness for the entire year. (The Chinese calendar is a lunar calendar, with the months following the cycles of the moon.) The Mid-Autumn Festival is celebrated in many Asian countries – such as China, Taiwan, Vietnam, Malaysia, Singapore and the Phillippines, and this year it’s officially today! Happy Mid-Autumn/Moon Festival!
You can get all different variations of mooncakes, but I prefer the traditional ones with a thin baked skin that have a filling of sweet lotus paste and salted egg. For me, they MUST have a salted egg yolk – it’s the best part of the mooncake! You can get mooncakes with several egg yolks – the more the better! The salted egg yolks are quite rich, and only a little bit salty, and they’re meant to symbolise the moon.
Anh had spent quite some time practicing mooncake making before our session, so she was able to pass on her knowledge – thanks Anh! Not many people make their own mooncakes nowadays, because it’s a rather involved process. For the recipe for baked mooncakes, check out Anh’s blog.
My contribution to the day was the salted eggs. I prepared the egg yolks beforehand – which basically just involved soaking raw chicken eggs in a brine a month before our moon cake making session. I also purchased three salted duck eggs from an Asian supermarket because I didn’t salt enough chicken eggs. On the day, I separated the egg whites and the egg yolks, and steamed the yolks. After a month of sitting in the salt water, the yolks had transformed and were bright orange, round and firm. (I didn’t discard the egg whites as they can be eaten too, though they are VERY salty. I’m going to cook them up in some dishes.)
Anh had prepared the mooncake skin the night before. It’s made from golden syrup, oil, lye water, flour and baking soda. A couple of the others had brought along pre-prepared lotus paste, and mooncake moulds. We were ready for some mooncaking!
Anh said that the ratio of skin to filling should be around 1:2, and the amount of skin and filling needed depends on the size of the mould. Unfortunately, none of the moulds said how much would fit into them, so there was some trial and error involved.
We ended up using 150g of filling, and 50g of skin. First we weighed the yolk, and then added enough lotus seed paste to make 150g.
Next, we weighed out 50g of skin.
The lotus seed paste was flattened out, with the egg yolk placed in the middle. Then it was rolled up into a ball.
The skin was then flattened out and placed around the lotus seed paste. There was a bit of working around and fiddling about to make sure it completely enveloped the filling.
We put a bit of flour on the mooncake ball, and into the mould. Then the mooncake went into the mould, where it was pressed down.
After which it was pressed out – and hey presto! A mooncake!
We had enough egg yolks for us all to try making one. After they were all made, they were baked in the oven for about ten minutes, allowed to cool for thirty minutes, and then brushed with eggwash and baked for another ten minutes. Unfortunately, since they need to sit for a couple of days before they can be eaten, I don’t know how they taste! I’m sure they’re good though, with the yolk being the best part. 😉
Anh also taught us how to make snow skin versions. The skin for these ones are made from fried glutinous flour, icing sugar, shortening, and water.
She added pandan extract to half of the skin, so they would be two toned. Check out the recipe on her blog.
The snow skin versions don’t need to be baked – after they’re made, they need a bit of chilling time, and then they can be eaten.
We made smaller versions for these ones, and used a ratio of 1:1 for the skin and filling. We had 25g of lotus seed paste for the filling, and 25g for the skin (a combination of both the green and white).
They were then prepared in pretty much the same way as the baked versions, except without the egg yolk.
A ball of lotus paste was placed into the skin.
It all went into the mini mould.
And voila! Two toned snow skin mooncakes! Aren’t they just gorgeous?
Thanks again to Anh for teaching us how to make mooncakes and thanks to Penny for hosting. It was great fun, and even though I don’t think I’ll be making them myself next year, it was great to find out how they’re made.
In other news, Alastair and I are on holiday as of TONIGHT. We are going to the UK and stopping by Singapore on the way back. But don’t worry! I have posts scheduled to go up while we’re away, though replies to comments may be slower than usual until we get back in three weeks time.
Stay safe, and eat well!
Iron Chef Shellie
September 22, 2010 @ 10:48 am
woah so good!! My mum keeps meaning to make them but never does. those mould presses are awesome!
Agnes
September 22, 2010 @ 6:04 pm
Get your mum started for next year! 😉 Anh says that some people age the golden syrup for the skin for a whole year before they make the mooncakes!
Hannah
September 22, 2010 @ 11:11 am
I love this post, Agnes. I’ve never tried a mooncake but they fascinate me, and I’m absolutely in awe that you made your own salted eggs.
Mostly, though… squee! Have an amazing holiday! Can’t wait to hear all about it, and you *better* enjoy yourself hardcore!
Agnes
September 22, 2010 @ 6:04 pm
Oh Hannah! You haven’t had a mooncake?? Right, when are you coming to Melbourne? I have a mooncake with your name on it! 😀
Rhonda ( The Dainty Baker)
September 22, 2010 @ 11:34 am
OMG!!these look awesome!! Ive always wanted to make my own but have never known how!! … looks like so much fun!
Agnes
September 22, 2010 @ 6:05 pm
Thanks Rhonda – it was heaps of fun! It was much easier doing it as a group too 🙂
Anh
September 22, 2010 @ 11:39 am
All the best witht the UK trip. Fat duck! omg! 🙂
And we did have fun making these, didn’t we?
Agnes
September 22, 2010 @ 6:05 pm
Thanks Anh, and thanks again for teaching us the ways of the mooncake! Tehee. What else can you show us?? 😀
Sarah
September 22, 2010 @ 11:45 am
I have never heard of a mooncake before, but now I want one – they look amazing!
Have a fantastic holiday… jealous!!
Agnes
September 22, 2010 @ 6:06 pm
I will try and have a good holiday… it might be hard, I might need to put in a lot of effort. 😉
leaf @ theindolentcook
September 22, 2010 @ 12:27 pm
Totally wanting mooncakes right now. Great work, all of you!
Agnes
September 22, 2010 @ 6:09 pm
Thanks! Hope you got a mooncake fix 😀
Gourmet Getaways
September 22, 2010 @ 2:32 pm
I have never tried these before!! They are so cute though. Well done!
Agnes
September 22, 2010 @ 6:09 pm
They might be an acquired taste… but I think they’re very yummy 🙂
Kim @ Kimba's Kitchen
September 22, 2010 @ 4:58 pm
OMG you girls!!! The mooncakes look AMAZING!!!!!!!!! OM NOM NOM NOM .. I’ma uhh.. gonna go eat some mooncakes now, lol.
Agnes
September 22, 2010 @ 6:10 pm
Hehee, enjoy your mooncakes!
April @ My Food Trail
September 22, 2010 @ 5:07 pm
Oh wow, thatnks for photos of the process. I always thought it was too much work to be something you make at home!
Wishing you & Alastair fun and safe travels! See you when you get back!
Agnes
September 22, 2010 @ 6:10 pm
It is quite a bit of work – it’s much easier when you do it as a group and divide up the tasks!
See you when I get back!
almostalwaysravenous
September 22, 2010 @ 6:40 pm
now to wait and see how they taste =P
though where was the lotus paste sourced from??? i’ve never seen it. though even if u wanted to make it from scratch there’s none if any lotus around in melb…
Agnes
September 22, 2010 @ 8:48 pm
From an Asian supermarket – specifically, I think Penny and Anna got theirs from KFL in Flemington.
And yes, it would be pretty difficult to make it from scratch! 🙂
Celeste @ Berrytravels
September 22, 2010 @ 11:01 pm
Not sure which part of town you are at, but the asian groceries at Springvale / Box Hill and Glen Waverley all have them!
Conor @ HoldtheBeef
September 22, 2010 @ 8:18 pm
This is so cool! I now know a million times more about mooncakes than I did before, but I still have not ever eaten one (gasp!) which I feel very silly about. Whenever I have thought to fix this I think I’ve been too scared at the price.
HAPPY HOLIDAYS!!!!!! Have an awesome break 🙂 xx
Agnes
September 22, 2010 @ 8:48 pm
Aww, you need to find someone to share a mooncake with you! They are yum, if that helps 😀
penny aka jeroxie
September 22, 2010 @ 9:11 pm
Great post and thanks everyone for making it to my humble kitchen! Thanks for the salted eggs and also thanks to Anh for being a fantastic teacher 🙂
Agnes
October 4, 2010 @ 4:16 am
Thanks heaps for letting us take over your kitchen 😀
Eatnik
September 22, 2010 @ 10:18 pm
I was a bit unsure about the snow skin ones on the day but they are absolutely delicious after two days in the fridge! I am saving my baked ones – maybe tomorrow? Or maybe I’ll save them for three months like suggested? 🙂
Thank you so much for making the skins, and the salted eggs girls! I think I owe you all a baking day.
Agnes
October 4, 2010 @ 4:17 am
Have you eaten your baked ones yet? Any good?
A baking day in the future would be awesome! 😀
Emma @cakemistress
September 22, 2010 @ 11:03 pm
Those intricate mooncake moulds are so beautiful. I must try a mooncake one day, they look really interesting!
Agnes
October 4, 2010 @ 4:20 am
Yes, try them one day! I do think they are delicious 😀
» Mooncake making: Happy Mid Autumn Festival! Travelling in Mary Janes | Melbourne Food Blog | Malaysian Cuisine | Singaporean Cuisine | Restaurant Reviews | Recipes |
September 23, 2010 @ 3:03 pm
[…] more photos of the day, please read Agnes report. You can be sure that I won’t be buying mooncakes from now on though. Making them is […]
OohLookBel
September 23, 2010 @ 5:12 pm
The making-of photos are fascinating; I’ve never seen a mooncake mould before, and they’re so detailed. I’m traditional and prefer the fatty baked mooncakes, but the showskin are so pretty!
PS: Have a fun holiday!
Agnes
October 4, 2010 @ 4:21 am
The mooncake moulds are *so* pretty! And hehee – fatty baked mooncakes 😉
mademoiselle délicieuse
September 23, 2010 @ 10:47 pm
Awww, have a great trip! Can’t wait to see photos =)
Agnes
October 4, 2010 @ 4:22 am
The trip is going pretty good so far! Yey! 🙂
Maria@TheGourmetChallenge
September 27, 2010 @ 2:22 pm
oh they are so cute!!! They do sound like a work of art unto themselves. I guess thats why not many people make their own.
Agnes
October 4, 2010 @ 4:24 am
They are really pretty! And special because you can only really buy them for a limited time each year.
edith
September 7, 2011 @ 11:46 pm
Wow you girls sure had fun.